restaurants and neighborhoods teleconference july 23, 2014 teleconference communication options:...
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Restaurants and NeighborhoodsTeleconferenceJuly 23, 2014
Teleconference Communication Options:1. By Telephone – Call XXXXXXXXXXXXXXX (Please mute
when not speaking)2. By Go To Webinar – Please type-in questions in Chat
Box or use microphone to speak if one is available on your computer.
Facilitators:Amy Delisio, MPH, RD, Program DirectorCourtney Cagle, Marketing SpecialistLauren Whetstone, PhD, Research ScientistNestor Martinez, Project Officer
Restaurants and Neighborhoods
WebinarWednesday, July 23, 2014
10:30 am – 12:00 pm
PSE Evaluation
Deliverable 4: LHDs’ Grant Agreement
RE-AIM and SNAP-Ed PSEs
What is your current knowledge of RE-AIM?A. Have never heard of thisB. Have heard of it, but don’t really know what it
meansC. Have some idea what this means, but not too clearD. Have a clear idea what this means and can explain it
Why RE-AIM?We want PSE strategies to:• REACH large numbers of people, especially
those who can most benefit• be widely ADOPTED in different settings• be consistently IMPLEMENTED as intended
with moderate levels of training and expertise• produce replicable and long-lasting effects
and be MAINTAINED at reasonable cost
Core RE-AIM IndicatorsIntegrated with WRO SNAP-ED Evaluation Framework
http://snap.nal.usda.gov/snap/WesternRegionEvaluationFramework.pdf
RE-AIM:
Restaurants and Mobile Vending (CX3)
This planning and evaluation guide illustrates the five dimensions of the RE-AIM framework: Reach, Effectiveness, Adoption, Implementation, and Maintenance that will be used for LHD’s Policy, Systems and Environment change evaluation and reporting. The RE-AIM framework is useful for planning new interventions, adapting existing interventions, and designing evaluations that assess the potential public health impact of interventions.
Reach: Number of people in the target population affected. The extent to which the individuals reached are representative and include those most at risk.
Coverage: Number of SNAP-Ed eligible persons (incomes < 185% Federal Poverty Level (FPL)) in the county* Estimated actual reach: Number of persons eating in participating restaurants/mobile vending in SNAP-Ed eligible locations in period assessed
(per year or per day)* Number of SNAP-Ed eligible persons (<185% FPL) eating in participating restaurants/mobile vending in SNAP-Ed
eligible locations in period assessed (per year or per day) * (WRO – MT4) Demographic characteristics of persons eating in restaurants
Effectiveness: Measurement of environmental level changes that have been shown to improve individual’s nutrition and physical activity.
Number of settings with improved CX3 Fast Food Marketing Environment Survey/Mobile Vending Around Schools Survey score [Report actual scores] * (WRO – LT9)
Number of SNAP-Ed settings that newly achieve national, state, or locally-defined standards for recognition program. [Specify recognition program] * (WRO – LT11)
Adoption: The number of settings and partners participating in PSE change. The appropriateness of the settings (and partners) for reaching/engaging the target population.
Number and list of the following who are actively involved in improving restaurants’/mobile vendors’ menu selections and marketing of healthier items (increase CX3 scores) o individual community members/local champions (youth, parents/caregivers, community members, staff/service
providers, leadership/decision makers, local celebrities) [Record total number involved and number from SNAP-Ed population for each] * (WRO - ST5)
o organizational task forces [Record number and type of member organizations] * (WRO - ST6) o other partners not included above [Record number and type] *
Number of restaurants/mobile vendors in SNAP-Ed settings where at least one change to improve menu selections and market healthier items is achieved. * (WRO – MT4) o Number of sites that change the food environment: improvements in hours of operations; improvements in layout
or display of food; changes in menus; point of purchase/distribution prompts; improvements in free water taste, quality, smell, or temperature [Indicate which changes were adopted]
o Number of sites that make changes to food procurement: change in food purchasing specification(s); change in vendor agreement(s); farm-to-table; increase in fruits and vegetables,100% whole grains, low-fat dairy, lean proteins; lower sodium levels; lower sugar levels; lower solid fats (saturated or trans fats). [Indicate which changes were adopted]
o Number of sites that make changes to food preparation: enhanced training on menu design and healthy cooking techniques; reduced portion sizes; use of standardized recipes. [Indicate which changes were adopted]
Implementation: Evidence of multi-component PSE interventions that are implemented as intended (all key components are in place and of high quality).
Number of participating restaurants/mobile vendors in SNAP-Ed settings that are part of a multi-component initiative
with one or more changes to improve menu selections and market healthier items and o Evidence-based education [describe] o Marketing (including promotion, awareness efforts, etc.) [describe] o Parent/community involvement [describe] o Staff training on continuous program and policy implementation [describe and report number trained] * (WRO – LT9)
RE-AIM Planning and Evaluation Guides• One guide for each of the NEOPB Top 13 PSE strategies• Core indicators are identified with a *• Final product: customized evaluation plan that
includes core indicators plus indicators selected by LHD– Work with Research and Evaluation Section liaison to
customize – Will report on these annually using a Microsoft Access form
Local Sharing:
Lupe Covarrubias-Martinez andAngelica Chavez
ofMonterey County Health Department
Questions/Wrap-up
Contact Information• Courtney Cagle
[email protected] • Amy Delisio
[email protected] • Nestor Martinez
[email protected] • Lauren Whetstone